ramen alle vongole
Spicy, play on comfort couscous
INGREDIENTS
serves 3-4
2 cans chopped clams
1 lb shrimp, cleaned, deveined and halved
3-4 packs fresh ramen
2 scallion thinly sliced separate white and greens
1 TBPS + finely minced ginger
2 heads bok choi
1 TBPS + sesame oil
2 TBSP Chinese Rice Wine (sake?)
2 TBSP oyster sauce
2 tsp fish sauce
1/2 jalapeño seeded and thinly sliced
3 TBSP cilantro roughly chopped
2 TBSP crunchy garlic with chili oil
PREPARATIONS
Clean, devein and halve shrimp, salt them a bit
Slice scallions
Mince fresh ginger
Chop cilantro
Halve, remove seeds and thinly slice jalapeño
Mix cilantro, jalapeño and scallions, reserve for garnish
Bring large pot of water to boil, turn off and then back on again to cook ramen in
Blanch bok choi for 1 minute, then cool in ice bath
Mix broth: clam juice, rice wine, oyster sauce, fish sauce
Heat wok or large cast iron to medium high
Meanwhile drop ramen in boiling water, cook al dente
Add oil then scallion whites and ginger cook for 30 seconds
Add shrimp until mostly cooked
Once ramen is done add to pan then add
Bok Choi, clams and broth
Scatter crunchy garlic chili
Put and bowls and garnish with scallion green, cilantro and jalapeños